Here's a curry I made for tonight, I'm easily influenced and seeing these Beany bakes and slow cooked chilli made my taste buds take over. So I gently cooked onions garlic and chilli in olive oil until they were tender then added some gram flour and gradually added some stock and slow cooked in a large pan with broad beans peas carrots broccoli and chopped plum tomatoes with coriander ginger cumin and some coriander leaves.
Instead of rice I had it with red lentils and quinoa which I cooked together and served just like I would rice.
This is gluten free and plant based so ticks the free from box...and I enjoyed it very much.
Thank you Elisabeth3, I added curry spices coriander cumin ginger with turmeric and black pepper as I don't buy curry pastes or ready mixed curry spices. 😊
It's fine. I was wondering why I can't see the curry characteristic. Thank you for your reply. The food looks appetizing, can't wait to make the quinoa/lentils combo. Had quinoa last week after a long while, I wish I had known this version.
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Spicy lentils with Kale and baby potatoes 
